Recipe - Cherokee Red And Green Mixit

1 pound Eggplant, cut or sliced up
1 pound Zucchini, cut or sliced up
1 pound Ripe tomatoes, peeled and
seeded
1 pound Sweet bell peppers, seeded
and cut or sliced up
1 pound Onions, peeled and cut or sliced up
3 tablespoon Sunflower oil
3 tablespoon Vinegar or lemon juice
2 teaspoon Honey or sugar
1 One half teaspoon Salt
One half teaspoon Ground pepper
1 teaspoon Hot pepper sauce, to taste,
OR
3/8 tablespoon Chopped fresh dill

In a large bowl, toss vegetables with oil, vinegar and honey. In a heavy
cooking pot or dutch oven, layer vegetables and sprinkle with seasonings.

Place over high heat until oil begins to sizzle. Reduce heat to medium
low. Cover and simmer for about 1 hour until vegetables are tender. Serve
hot or cold.

From "Spirit of The Harvest: North American Indian Cooking," by Beverly
Cox and Martin Jacobs. Collected from the Int'l Fido Cooking Echoes
Posted to FOODWINE Digest 18 October 96

Date: Sat, 19 Oct 1996 11:35:06 +0000

From: Joell Abbott abbott@ZIP.COM.AU